Campbell’s tomato soup is one of my husband’s favorite lunches of all time. Recently he has had to limit his sodium intake, which means no more Campbell’s for him. I have been testing homemade tomato soups, and this is so close to the real thing that my husband is happy. ♥
4 14-oz or 2 28-oz cans whole or diced tomatoes
1/2 small onion, diced
1 clove garlic, diced
1/4 tsp thyme
1/4 tsp basil
1/4 tsp sugar
1 c chicken broth
salt and pepper to taste
Puree tomatoes in blender. Melt 1 T coconut oil in dutch oven, saute onion and garlic until just tender (not caramelized). Add the tomato puree, thyme, basil, sugar, and chicken broth. Stir. Bring the soup just to a boil, reduce heat and simmer for about 2-3 hrs. Add salt and pepper to taste. (If the soup tastes acidy to you, add a bit more sugar; if it tastes bitter, add a bit more salt.) Blend the soup in a blender until very smooth (do this in two to three batches, and be careful), and return to the pan to heat and serve, or ladle into quart jars. Makes about 2 qts soup as is. Adapted from Tomato Soup (Campbell’s Copycat) at the Cooking Geek.
cream of tomato soup
Add 1 pint cream to the above recipe and heat through, being careful not to boil. Add additional salt and pepper to taste.